Results 141 to 150 of about 590 (165)

Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks

Meat Science, 2004
The degree of steak doneness is an important factor in providing consumers with a satisfying eating experience. Endpoint temperature and cooking rate are the determinants of degree of doneness. Our objectives were to predict internal temperature profiles and cooking times for longissimus lumborum and biceps femoris steaks.
L E Erickson, M C Hunt, T J Herald
exaly   +3 more sources

USING ULTRASONIC METHODS TO DETERMINE COOKING DEGREE OF DONENESS IN BEEFSTEAKS

Journal of Muscle Foods, 2008
ABSTRACT Imaging and piezoelectric ultrasound were used independently in two separate experiments to determine cooking degree of doneness (DOD) in beefsteaks. Six 2.54‐cm steaks were cut from central portions of frozen United States Department of Agriculture Select strip loins (n =18), and were assigned DOD corresponding with very rare, rare, medium ...
E.S. BLAKE, M.A. HAIDEKKER, J.A. VIATOR, M.M. HDEIB, C.L. LORENZEN   +4 more
openaire   +1 more source

Influence of degree of doneness temperature on the sensory, physiochemical, nutritional, and microbial properties of beef

Meat Research, 2023
This study investigated the impact of six different doneness temperatures (rare, medium-rare, me- dium, medium-well, well-done, and very well-done) on the sensory qualities, physicochemical properties, and microbiological characteristics of indigenous beef from Bangladesh. The beef was cooked at the following temperatures: Rare: 52 °C, Medium-rare: 57 °
MMR Torun, MMH Khan, MM Rahman, M Sadakuzzaman, MA Hashem   +4 more
openaire   +1 more source

‘One degree and we're done for’

New Scientist, 2006
The vast sub-Arctic forests and bogs may be just 1 °C away from a disastrous and unstoppable ...
openaire   +1 more source

Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay

Meat Science, 2013
The study was carried out to determine the effect of cooking method on Heterocyclic Aromatic Amines (HAs) concentration in grilled chicken and beef (satay). Six common HAs were investigated: 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2amino 3,4dimethylimidazo [4,5f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4 ...
S, Jinap, M S, Mohd-Mokhtar, A, Farhadian, N D S, Hasnol, S N, Jaafar, P, Hajeb   +5 more
openaire   +2 more sources

Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness

Food and Chemical Toxicology, 1998
Heterocyclic amines (HCAs) are known mutagens and animal carcinogens produced in meats cooked at high temperature. As pork is the second most frequently consumed meat in the United States, five predominant HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f ...
R, Sinha, M G, Knize, C P, Salmon, E D, Brown, D, Rhodes, J S, Felton, O A, Levander, N, Rothman   +7 more
openaire   +2 more sources

Escherichia coli inactivation on tenderloin beef medallions fried to different degrees of doneness

Food Control, 2019
Abstract Restaurants used to prepare tenderloin beef medallions using different frying parameters in order to satisfy their customers. However, some of those cooking methods are not in accordance with food safety recommendations, because they do not reach internal temperatures recognized as save, in countries such as US, Canada and Brazil. This study
Clarissa Rech Peixoto, Paulo Armendaris, Andrius Grassi, Fabiani Andréa Walker Hengles, Eduardo Cesar Tondo   +4 more
openaire   +1 more source

The Effects of Freezing, Frozen Storage Conditions and Degree of Doneness on Lamb Palatability Characteristics

Journal of Food Science, 1968
SUMMARY— Comparisons involving fresh versus frozen chops and roasts from 190 lamb carcasses indicated significant though nonconformable treatment effects on cooked‐sample palatability characteristics. Freezing resulted in a highly significant increase in shear force values for loin chops and highly significant ...
G. C. SMITH, C. W. SPAETH, Z. L. CARPENTER, G. T. KING, K. E. HOKE   +4 more
openaire   +1 more source

Effect of End‐point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks

Journal of Food Science, 2005
ABSTRACT: Beef M. longissimus thoracis et lumborum was used to investigate the effects of 6 end‐point temperatures on flavor and texture. Steaks cooked to medium temperature were associated with 4‐heptanolide, whereas those cooked to higher temperatures were associated ...
Carol L. Lorenzen, Vijay K. Davuluri, Koushik Adhikari, Ingolf U. Grün   +3 more
openaire   +1 more source

Influences of quality grade, external fat level, and degree of doneness on beef steak fatty acids

Journal of Food Composition and Analysis, 1992
Abstract Fatty acid profiles of lean tissue of longissimus steaks from U.S. quality grades, Prime, Choice, and Select, were determined for two external fat treatments—0.64 and 0.0 cm of remaining external fat—and four degrees of doneness—raw, rare (55°C), medium (70°C), and well (80°C).
Kerri B. Harris, Tish J. Harberson, J.W. Savell, H.R. Cross, S.B. Smith   +4 more
openaire   +1 more source